Ingredients
24
24 servings
- •2 cups pumpkin puree
- •4 egg, beaten
- •¾ cup canola oil
- •¾ cup applesauce
- •¾ cup turbinado sugar
- •1 ½ cups all-purpose flour
- •1 ½ cups whole-wheat pastry flour
- •1 ½ teaspoons baking soda
- •1 ½ teaspoons baking powder
- •¾ cup flaked coconut
- •¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
- Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
- Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.
Nutritional Facts
Per 24 servings
- Calories: 196
- Carbohydrate: 25g
- Fat: 10g
- Fiber: 2g
- Protein: 3g
- Sugar: 11g
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